Burnaby casino restaurant showcases culinary talent

The hottest new eatery in Burnaby is located at the Grand Villa Casino, and boasts some noteworthy chefs and bar staff. The kitchen is led by French Canadian award-winning chef, Sylvian Cuerrier, and the culinary team includes rising star, James Thomson. Originally from Winnipeg, Thomson came out to Vancouver during the 2010 Olympics, where he was hired as Chef de Cuisine at Hamilton Street Grill, one of Yaletown’s oldest contemporary steak steakhouses. Thomson went on to open PiDGiN restaurant in Gastown with Chef Makoto Ono in 2013.

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Along with a fabulous menu featuring local ingredients, Grand Villa Casino offers a selection of well-curated libations. The wine list is well thought-out, and the signature handcraft cocktails are worthy of Instagramming before you sip.

Atlas Steak + Fish has managed to create a cocktail program that is so fine, guests are known to just drop by the restaurant for a drink. While approachable, the mixologists here create innovative cocktails to please even the most discerning palate.

What makes Atlas’ Ritz so unique, besides using the best libations, is the Josper Smoked Orange wheel floating in the champagne coupe glass.

What makes for a great restaurant experience? For Travis Talbot, director, food and beverage National Operations, it’s simple: Food. Atmosphere. Service. Expectations. And equally important - people.

From the seasoned servers to experienced operations people, Atlas has hired the best in the local hospitality industry. “Most people tend to credit the chef and the general manager, but it’s also the talented frontline teams, the ones that are emotionally invested in creating a fantastic dining experience for every guest that really make it happen,” stresses Talbot.

Atlas Steak + Fish premium steaks, seafood, delicious cocktails, thoughtfully designed wine list, mouth-watering appetizers and decadent desserts will certainly have you singing their praise, it’s the hospitality, warmth and “treat you like family” attitude of everyone of the team that will keep you coming back for more.

“The mark of a great restaurant is that it delivers every single time,” says Talbot.